My daughter, Riley, was rearing to go to pick blueberries at Rush River Farm in Maiden Rock, WI. Very few blueberries actually go into that colander of hers, most go directly into her mouth. I’ve told you about Rush River Farm before but I can’t stress enough how serene this place is, sloped along the hills of the River Valley, only an hour from the Cities. They also grow a variety of currants and gooseberries for picking, if that is up your alley too. They have a perfect shaded patch with picnic tables for lunch and other gardens and walking paths to stroll through. Ah, a perfect summer’s day!

Here’s one of my favorite seasonal blueberry desserts; not too sweet and so quick and simple to make!

Blueberry Clafoutis

Serves 4-6

4 Eggs; scant 2/3 cup all-purpose flour; heaping 1/3 cup sugar; 1 cup cream (or whole milk); scant cup whole milk; 2 cups blueberries; confectioner’s sugar to dust

Preheat oven to 400 degrees. Butter a shallow ovenproof dish about 10 inches in diameter. Whiz the eggs, flour, sugar, cream (or milk), and milk together in a blender or large food processor, or beat them all together with a handheld whisk. Tip the fruit into the dish, pour over the batter, then bake for about 40-60 minutes, until the batter is lightly risen, golden and just firm to the touch. Dust with confectioner’s sugar.